Mini Indian Vegetarian Cooking. Devagi Sanmugam
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large onions, sliced thinly
1 tablespoon ginger paste
1 tablespoon garlic paste
1¼ teaspoons salt
125 ml (1/2 cup) yoghurt
1 litre (4 cups) water
500 g (3 cups) mixed diced vegetables such as potatoes, peas, carrots and green beans
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped coriander leaves
1½ tablespoons freshly squeezed lemon juice
500 g (2½ cups) uncooked basmati rice, washed and drained
Spice Paste
1 tablespoon oil
40 g (1/3 cup) raw cashew nuts
4 shallots, sliced
2½ cm (1 in) ginger, sliced
1 cinnamon stick, broken in half
3 cloves
5 cardamom pods
30 g (½ cup) coriander leaves
125 ml (½ cup) water
1 Prepare the Spice Paste by heating the oil and stir-frying the cashew nuts, shallots, ginger, cinnamon stick, cloves, cardamoms and coriander leaves until aromatic. Remove from the heat and allow to cool. When cool, transfer to a blender, add the water and blend until smooth. Set aside.
2 Heat the ghee or oil in a saucepan and stir-fry the onion until golden brown, about 3 minutes. Add the ginger and garlic pastes, and continue to stir-fry over gentle heat for 2 minutes. Add the Spice Paste and stir-fry until the oil separates.
3 Add all the other ingredients, except the rice, to the pan. When the mixture comes to a boil, add the rice, cover and cook over a low flame until the rice is cooked and the moisture evaporated. Remove from the heat and fluff up the rice before serving.
Serves 4-6
Preparation time: 25 mins
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